By An Edible Mosaic
Prep Time: 20 min
Cook Time: 45 min
Preheat the air fryer to 400F. Add the potatoes, olive oil & S&P to a large bowl and toss to coat. Arrange the potatoes in the air fryer basket.
Air fry for 30 minutes, and then flip the potatoes over and cook until a paring knife slides out. This will take an additional 5 to 10 minutes, depending on the size of your potatoes.
Let the potatoes cool until they’re not too hot to handle, then cut each in half length-wise. Scoop out the potato flesh, leaving about 1/4 to 1/2-inch of potato intact.
Preheat the air fryer to 400F. Arrange the potato skins in the air fryer basket with the skin sides facing down. Brush the inside of each potato skin with the remaining olive oil, and sprinkle on the remaining S&P. Air fry for 5 minutes.
Sprinkle the cheese into the potato skins, and then the bacon. Air fry at 400F until the cheese is melted, about 3 to 5 minutes.
Transfer the potato skins to a serving platter and top each with 1 tablespoon of sour cream and 1/2 teaspoon minced fresh chives.